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1
Smoke the salmon using alder, cherry or maple wood (see related recipe), and cool to room temperature.
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2
This can be done up to two days in advance.
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3
Remove any skin and shred the salmon coarsely, keeping an eye out for bones as you go.
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4
Set aside.
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5
Bring a large pot of salted water to a boil over high heat.
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6
Meanwhile, heat the olive oil in a medium skillet over medium heat.
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7
Stir in the leeks and peas, cover the skillet and cook, stirring often, until the leeks are tender, about 8 minutes.
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8
Stir in the tomato paste and cook, stirring until you can smell it.
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9
Pour in the broth and cream, raise the heat to high and bring to a boil.
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10
Stir in the tarragon and adjust the heat so the sauce is at a gentle boil and cook until reduced by about half.
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11
While the sauce is cooking, stir the fettuccine into the boiling water.
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12
Cook, stirring occasionally, until the fettuccine is al dente, about 9 minutes.
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13
If the sauce is finished before the pasta is cooked, turn off the heat under the sauce and let it stand.
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14
Ladle off and reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
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15
Slide the fettuccine back into the pot and place the pot over medium-low heat.
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16
Scrape in the sauce with a rubber spatula and add the parsley and salmon.
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17
Bring to a gentle.
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18
boil, season with pepper and, if necessary, salt.
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19
Cook until the salmon is heated through and.
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20
there is just enough lightly thickened sauce to generously coat the pasta.
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21
If the pasta looks
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22
too dry, stir in some of the reserved pasta cooking water about 1 tablespoon at a time.
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23
Serve in warm bowls or on a warm platter.
